نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه تربیت مدرس

2 دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

به منظور بهینه‌سازی شرایط استخراج ژلاتین از پوست کوسه چانه سفید (Carcharhinus dussumieri)، تأثیر غلظت سود (1 -01/0 نرمال)، غلظت اسیدکلریدریک (1 – 01/0 نرمال) و زمان استخراج (8- 3 ساعت)، بر بازده استخراج و نقطه ذوب ژلاتین با استفاده از طرح مرکب مرکزی به روش سطح پاسخ (RSM) مورد بررسی قرار گرفت. بر اساس مدل‌های رگرسیونی به‌دست آمده، مقادیر پیش‌بینی شده در شرایط بهینه شامل 222/23 درصد (بازده استخراج) و°C 224/32 (نقطه ذوب) بوده اند. شرایط اپتیمم با استفاده از سود 01/0 نرمال، اسید کلریدریک 135/0 نرمال و مدت زمان استخراج 3 ساعت به‌دست آمد. نتایج نشان داد که غلظت اسید کلریدریک و غلظت سود به شکل معنی‌داری بر بازده استخراج و نقطه ذوب ژلاتین حاصل، اثر داشت (p≤0/05)، ولی مدت زمان استخراج تأثیر معنی‌داری بر هیچ یک از دو ویژگی مورد بررسی نداشت.

کلیدواژه‌ها

Arnesen, J.A. and Gildberg, A., 2007a, Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresource Technology, 98, 53-57.
Arnesen, J.A. and Gildberg, A., 2007b, Extraction of muscle proteins and gelatine from cod head. Process Biochemistry, 41, 697-700.
Bailey, A.J., Paul, R.G. and Knott, L., 1998, Mechanisms of maturation and ageing of collagen. Mechanisms of Ageing and Development, 106, 1-56.
BSI 755, 1975, British Standards Institution Specification for Gelatin. Bentonville Rd, London, UK.
Cho, S.M., Gu, Y.S., and Kim, S.B., 2005, Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids, 19, 221–229.
Cho, S.M., Kwak, K.S., Park, D.C., Gu, Y.S., Ji, C.I., Jang, D.H., Lee, Y.B. and Kim, S.B., 2004, Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18, 573-579.
Choi, S.S. and Regenstein, J.M., 2000, Physicochemical and sensory characteristics of fish gelatin. Journal of Food science, 65(2), 194-199.
Gimenez, B.,Gomez-Guillen, M.C. and Montero, P., 2005, The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted. Food Hydrocolloids, 19, 951-975.
Gomez-Guillen, M.C. and Montero, P., 2001, Extraction of gelatin from megrim (Lepidorhombus boscii) skins with several organic acids. Journal of Food science, 66, 213-216.
Gomez-Guillen, M.C., Turnay, J., Fernandez-Diaz, M.D., Ulmo, N., Lizarbe, M. and Montero, P., 2002, Structural and Physical Properties of Gelatin Extracted from Different Marine Species, A Comparative Study. Food Hydrocolloids, 16, 25-34.
Gornall, A.G., Bardawill, C.J. and David, M.M., 1949, Determination of serum proteins by means of the biuret reaction. Biological Chemistry, 177, 751-766.
Gudmundsson, M. and Hafsteinsson, H., 1997, Gelatin from cod skins as affected by chemical treatment. Journal of Food science, 62, 37-39.
Jamilah, B. and Harvinder, K.G., 2002, Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry, 77, 81-84.
Karim A.A. and Bhat R., 2009, Fish gelatin: properties, challenges and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23, 563-576.
Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F., 2010a, Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocolloids, 24, 164-171.
Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H. and Shahidi, F., 2010b, Isolation and Characterisation of collagen from the skin of brownbanded Bamboo shark (Chiloscyllium punctatum). Food Chemistry, 119, 1519-1526.
Ladislaus, M. K., Yan, X., Yao, W., Sun, D.H. and Qian, H., 2007, Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology, Bioresource Technology. 98, 3338-3343.
Liu, H.Y., Li, D. and Guo, S., 2007, Studies on collagen from the skin of channel catfish (Ictalurus punctaus). Food Chemistry, 101, 621-625.
Motamedzadegan, A. and Regenstein, J.M., 2003, Extraction and characterization of gelatin from Alaska Pollock bone. 12th IUFoST conference, 18-20 Juli. IL, Chicago, USA.
Muyonga, J.H., Cole, C.G.B. and Duodu, K.G., 2004, Extraction and physico-chemical characterization of Nile perch (Lates niloticus) skin and bone gelatin, Food Hydrocolloids, 18, 581-592.
Rahman, M.S., Al-Saidi, G.S. and Guizani, N., 2008, Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chemistry, 108: 472-481.
Senchiu, B., Avena-Bustillos, R.J., Shey, J., Yee, E., Bechtel, P., Imam, S.H., Glenn, G.M. and Orts, W.J., 2006, Rheological and mechanical properties of cross-linked fish gelatins. Polymer, 47, 6379-6386.
Shahiri Tabarestani, H., Maghsoudlou, Y., Motamedzadegan, A. and Sadeghi Mahoonak, A.R., 2010, Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). BioresourceTechnology, 101, 6207- 6214.
Wasswa, J., Tang, J. and Gu, X., 2007, Utilization of Fish Processing By-Products in the Gelatin Industry. Food Reviews International, 23, 156-174.
Yata, M., Yoshida, C., Fujisawa, S., Mizuta, S. and Yoshinaka, R., 2001, Identification and characterization of molecular species of collagen in fish skin. Journal of Food science, 6, 247-251.
Zhou, P. and Regenstein, M., 2005, Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction. Food Chemistry and Toxicology, 70, 392-396.
CAPTCHA Image